This homemade roasted garlic hummus tastes so much better than anything you buy at the store!
Hummus is one of my son’s favorite foods, it was also one of the first foods he tried after years of being fed by gastrostomy.
Now, he just can’t get enough of it and he would totally eat it for every meal if I let him. Good thing I know what’s in it and how good it really is for his growing body. And this roasted garlic hummus is super delicious and much better than anything you’ll ever get at a store!
Roasted Garlic Hummus
To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
Serve your homemade hummus with:
- Fresh vegetables: Tomatoes, cucumbers, carrots, and/or celery
- Kalamata olives
- High-quality extra virgin olive oil
- Smoked paprika, for garnish
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This homemade hummus tastes fresh and delicious. So much better than anything you buy in the store!
- 1 large head garlic
- 3 tablespoons extra virgin olive oil, divided
- 1 can (15 oz. – 240g) chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons fresh lemon juice
- 1/3 cup tahini
- 3 tablespoons water
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- A pinch of sea salt, to taste
Preheat oven to 400°F.
Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin, and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from the outer skin and add to the container.
Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
Transfer to a serving dish and drizzle with extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives.
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